Grilled Buffalo Chicken Wontons Tips and Tricks

This is a great way to use up some leftover rotisserie chicken. Simply pull the meat and chop it all up to get started.

These go great with some ranch or more creamy blue cheese dressing as a dipping sauce.

For quality, I prefer to get my cheese in blocks (both the cheddar and blue cheese) and grate/crumble them myself. This makes sure that what you end up with is simply quality product. Sometimes that pre-grated stuff can pick up extra stuff in the factory. I’d rather avoid that.

I do recommend cooking this on a propane grill($), mostly for visual reasons. The propane will turn your wraps a light golden brown, while charcoal can turn it black if it’s not cooking completely cleanly. The safest bet is over propane.

I love to make the wontons ahead of time and show up with them stuffed. Just throw a line of parchment paper between each layer, stack them in a tupperware container and keep them cool. When you’re ready to cook, simply hit them with the egg was and toss them on your preheated, greased grill.

Why I Love This Recipe

I stumbled upon the idea for this recipe after a similiar one from sports site mgoblog. They use shrimp and havarti in theirs, which is an excellent option.

But the main reason I love this recipe? Because people love this recipe. This take a little bit of prepwork and assembly, but you can get that out of the way a day ahead of time and throw them in the fridge. They’re such a crowd pleaser and people love how different they are from the norm.

What you need to make Grilled Buffalo Chicken Wontons

This one is pretty straight forward. For prep, you’ll want a good mixing bowl($) to combine your filling. A quality pastry brush($) will help for applying your egg wash. From there, a good propane grill($) is all you need. This tailgate tabletop grill($) is perfect for when you’re grilling out before a game.

How to make Grilled Buffalo Chicken Wontons

Prep

In a large mixing bowl($), combine cooked chicken, cheddar cheese, blue cheese crumbles and buffalo sauce. I use Frank’s Buffalo Wing Sauce for mine, but feel free to substitute another sauce if you have a favorite.

Next, lay half of your wonton wrappers out on a large, lightly floured and flat surface. Set the other half aside. In the center of the laid out wrappers, add a tablespoon of your filling. When each wonton has been filled, crack your whole egg in a bowl and beat with a tablespoon of cold water to make your egg wash.

Using a pastry brush($), brush the edges of your wonton wrappers. Grab a wonton wrapper from the half you set aside and place it on top of the filled wrapper. Using a fork, crimp the edges of the wrapper all the way around. Repeat until all wraps are covered.

If cooking right away, brush the top of each wrapper with egg was and transfer to a tray to move to the grill.

If making ahead of time, place them in a tupperware container side by side. Place a piece of parchment paper between each layer. Store in the fridge and apply egg was when you’re ready to cook.

Cook!

Preheat grill to medium-high heat, about 400°. When the grill is at temp, grease the grates. To do this, pour a drop of oil on paper towel, then using grill tongs, rub the the grates quickly. I use grapeseed oil, but you can use olive oil or vegetable oil, too.

Place wontons on propane grill($) over direct heat. Cook for about a 90 seconds, until the underside turns a nice golden brown. Flip and cook about 90 seconds more, again until golden brown. Remove to a tray and let cool. Cook in batches if necessary, either for room or to keep on top of your cooking in smaller groups.

Let the wontons rest at least 5 minutes before serving. Goes great with ranch or creamy blue cheese dressing for dipping.

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Instructions

ASSEMBLE WONTONS: Lay half of your wontons out on a large floured surface. In center of each wonton wrapper, spoon in one tablespoon of chicken filling. In a bowl, combine whole egg and cold water and beat together to form wash. Using a pastry brush, brush the edges of the the wonton wrappers. Top each stuffed wonton with an empty wonton. Using a fork, crimp along all four edges.

GRILL: Brush each wonton with egg wash on all exposed sides. Preheat grill to 400° and grease grates with grapeseed oil. Place wontons on grill for 90 seconds, or until underside is golden brown. Flip and cook an additional 90 seconds. Remove to a tray and let cool 5 minutes before serving.

TO SERVE: Serve with ranch or creamy blue cheese dressing for dipping.

Equipment

Notes

If making these for a party, complete steps 1-2 ahead of time, then stop. Place wontons in a tupperware container side by side. Stack them with a layer of parchment paper between each row. Store in the fridge overnight before your party, keeping them cool until you’re ready to cook.

Category:Appetizer

Method:Grilled

Cuisine:American

Keywords: Tailgate Food, Party Recipe, Grilling Recipes

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Executive Nerd Chef

Hi, I'm Mike. In my family, cooking is serious business. After cooking professionally, I turned to the business world. But that hasn't dulled my love for finding new, creative ways to cook up those family favorite meals. I bring my experience here to Nerd Chefs, where we look to deliver smart but easy-to-follow recipes for any home chef to master. Read More…